Ingredients
Braised fish:
- 1 nice whole sea bream or red carp, scaled and cleaned
- Marinade for fish: mustard, grated garlic, pepper, salt, oil and lemon juice
Attiéké and fresh garnish:
- 500 g of fresh attiéké (fermented cassava semolina)
- 1 diced fresh tomato, 1 diced red onion, 1 cucumber, chopped parsley
- Spicy crushed pepper and fried plantains (allocos)
Preparation
- Marinate and braise the fish: make cuts on the fish, coat it with marinade and grill it on the barbecue or in the oven at 210°C for 20 to 25 minutes, turning it once until the skin is crispy and the flesh is tender.
- Heat the attiéké: fluff the attiéké with your fingers, incorporating a spoonful of oil or butter, then steam it in a couscous maker for 10 minutes until it is hot and airy.
- Prepare the fresh garnish: mix the diced tomatoes, red onions and cucumber with a drizzle of olive oil, salt, pepper and a dash of vinegar.
- Fry the allocos: cook slices of ripe plantains in hot oil until a nice caramel color.
- To serve: serve the attiéké hot with the braised fish, fresh crunchy salad, golden allocos and crushed pepper.